Sunday, January 18, 2015

Pandan Coconut roll with coconut cream filling by Angela Seah Thulin

My son requested for this roll again. Easy and yummy! If you like coconut and pandan taste then this is something for you. The fragrance of pandan and coconut - they are good combination! You ought to try this soft texture roll.

Link - 

Ingredients -
5 pandan leaves
Some water
*Blend the above to achieve 40ml pandan juice

Part (B) - filling
200ml of heavy cream
2 tbsp of granulated sugar
42g coconut cream powder
*Whisk the heavy cream & sugar till trails formed/creamy (3-4mins), then fold the powder in and chill in fridge.

Part (C)
4 egg yolks
2.5 tbsp sugar
40ml coconut milk
40ml pandan juice
50ml vegetable oil
1 tsp vanilla essence
70g cake flour, sieve

Part (D)
4 egg white
2.5 tbsp sugar
1/4 tsp of cornflour
*In a clean metal bowl, whisk the egg white till soft peak then add sugar n continue whisking. Add pinch of corn flour and whisk till stiff peak formed. Set aside.

Steps -
1. Do Part A first to achieve pandan coconut milk
2. Then do Part B
2. Part (C) - Whisk the egg yolks n sugar till little frothy.  Then add pandan juice, coconut milk, vegetable oil, vanilla essence n whisk till mixed. Add the sifted cake flour in and whisk till well-mix.
3. Then do Part (D)
*Preheat your oven now at 170degree celsius.
4. In 3 additions - take the part (D) and FOLD in to Part (C) till well-combined.
5. Pour onto a 11x11 baking tray lined with baking paper. Into the oven and bake for 14-16mins.
6. Dust some icing powder on the top. Roll it tightly and let the paper wrapped with it. Let it be like this for few mins or chill in fridge for a while just to let it cool faster.
7. Release the roll, spread the chill filling on it and roll the same way again. Back into the fridge again to chill before you cut.


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